Italian Christmas Cookies
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The Christmas season is here and these traditional Italian Christmas Cookies are always first on my Christmas baking list. I can’t really explain why I love these Italian Christmas Cookies so much, I just do. There is something about the cake-like texture with a hint of anise and the sweet glaze that makes me want to eat the whole batch.
The struggle is real, my friends. While these cookies are popular in many Italian households, they were not part of mine. My mom never made them.
I remember taking that first delicious bite of one of these Italian Christmas Cookies when I was visiting my aunt many, many years ago. My aunt’s dear friend brought us over a whole dish
That’s when I fell in love. These have become a baking tradition and it is not the holiday season without them on my cookie tray. They are the perfect holiday treat. And if you are looking for another classic Italian cookie, check out my Italian Almond Cookies recipe.
I make these classic Italian cookies year-round too. They make a lot so are great for a cookie exchange. But you can easily swap out the festive sprinkles for any season or event you are baking them for.
Free Christmas eBook: How To Host A Holiday Cookie Exchange
What Ingredients Do I Need To Make Italian Cookies?
No fancy ingredients are needed to make this Italian Christmas Cookies recipe. Ingredients are pretty straightforward.
Butter
Confectioners’ sugar
Sugar
Eggs
Baking powder
All-Purpose flour
Salt
Extra powder sugar
How Do I Make Italian Christmas Cookies?
Tip 1:
I have seen these cookies in many different shapes – knots, S shapes, twists and balls. You can make them in any shape you desire. They are very easy to make. I like to roll mine into 1-inch balls.
Tip 2:
I have tried to make knot shapes but I have determined that I am not a good knot shape maker. So, I take easy road by rolling them into balls and pressing them down slightly with the bottom of a glass.
Pro Tip: Dip the bottom of the glass into powdered sugar so the cookie dough does not stick to the glass.
Tip 3:
Once the cookies are baked and cooled, dip them in a sweet sugar glaze. Don’t forget to add the colorful sprinkles. They are just as important as the glaze. They are such a vibrant color to these gems too.
How To Store Italian Christmas Cookies
I like to store these cookies at room temperature in an airtight container. They can be frozen, but sometimes the color on the sprinkles runs when thawed. You can always freeze unglazed. Prior to serving, just dip in glaze and then garnish with sprinkles.
How Long Will Italian Christmas Cookies Keep?
They will keep up to three months in the freezer and about seven days in a food storage container on your counter.
Kitchen Baking Essentials: Tools To Bake Cookies:
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I love the sweet cake-like cookie texture of these cookies. They have the slightest hint of anise flavor which is not too overpowering. If you are not a fan of anise flavoring, then try using almond flavoring instead. They are equally delicious!
I can’t believe Christmas is almost here. How are you coming with all of your holiday preparations? Enjoy the season….and these Italian Christmas Cookies too!
Try These Easy Christmas Recipes
Save this Italian Christmas cookie recipe for later. Pin the image below to your favorite Pinterest board.
In the mood for some last-minute holiday baking? Try one of these delicious cookie recipes!
Peppermint Hot Chocolate Cookies
Italian Christmas Cookies
Italian Christmas Cookies are a delicious cake-like cookie with a hint of anise and sweet sugar glaze.
Ingredients
- 3/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 cup sugar
- 3 eggs
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon anise extract
- Extra powder sugar
-
Glaze - 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Nonpareil Sprinkles
Instructions
- n a medium bowl, whisk together flour, salt and baking powder. Set aside.
- In a mixing bowl, beat butter and sugars until creamy.
- Add eggs, one at a time. Then add the vanilla and anise flavoring.
- Slowly mix in the flour mixture. Do not overbeat.
- Refrigerate dough for one hour.
- When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Roll dough into 1 inch balls. Dip the bottom of a small glass into some powdered sugar and press each ball down slightly.
- Bake for 8-10 minutes.
- Remove and cool completely.
- To make the glaze:
- Sift two cups of powdered sugar in a bowl. Whisk in milk and vanilla.
- Dip top of each cookie in the glaze. Garnish with some nonpareil sprinkles.
- Allow glaze to dry before freezing.
I am participating in a cookie swap and need nine dozen! Can I triple the entire recipe? Please advise soon. I need to start baking! Thank you.
How many cookies does this recipe make?
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